Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents

Definitions

• This invention relates to a method for extracting mycotoxins from cakes, flours and proteinic concentrates of a vegetable nature.
• the aflatoxins discovered in 1960, have a special importance due to their high biological activity.
• the toxic factor of aflatoxin has been isolated from cultures of Aspergillus flavus; this micromycetes is the most important organism which is responsible for the contamination of several vegetable seeds, such as earth nut, wheat, maize, sunflower, colza and others.
• the class of the aflatoxins is composed by a plurality of substances, all chemically similar, which reach in some cases a number of up to 10-12.
• Four compounds, indicated as aflatoxins B 1 B 2 G 1 G 2 are always present.
• the metabolites B 1 and G 1 are difuran-coumarin derivatives, whereas B 2 and G 2 are the respective dihydro-derivatives.
• Aflatoxin B 1 is the compound which exhibits the utmost toxicity and is also the main component of the mixture (about 45%).
• This invention discloses a novel method which is capable of removing the aflatoxins and all the mycotoxins of similar structure, or anyhow soluble in the mixture of solvents which is employed under conditions which are not degradative for proteins.
• the method effects an intense decontamination on cakes, flours and proteinic concentrates, making them adapted to the use as fodders and human foods which had been produced in an initially contaminated condition and were thus toxic.
• the method employs a solvent of an organic nature with at least one polar group: such a solvent must be saturated with an aqueous solution which contains an electrolyte having an acidic nature, selected among the organic and inorganic acids or the acidic salts thereof.
• the electrolyte increases the solubility of the mycotoxins in the hydroalcoholic solution, thus facilitating their removal.
• the extraction process is carried out within an interval of temperatures from 4° C. to the temperature at which the denaturation of the proteins begins, with a solute to solvent ratio of from 1:2 to 1:5, or by exhaustive percolation of the extracting solution with a pH which varies from 2.0 to 6.0.
• the samples of aflatoxins B 1 and B 2 have been supplied by Calbiochem.
• the silica gel support for the chromatographic analyis on thin layer was MN-silica gel, G-HR of Macherey, Nagel & Co.,
• the eluent used was a solution of chloroform:acetone (90:10).
• Hydrochloric acid was from Merck.
• Fluorimetric reading of the spots on thin layer relative to aflatoxins B 1 and B 2 and of the reference samples has been carried out with a Chromato-Vue using long-wave UV radiations, of Ultraviolet Products, Inc., San Gabriel, Calif., U.S.A.
• the extraction solvent for the mycotoxins was formed by a solution of nor.butyl alcohol containing hydrochloric acid (0.5 ⁇ 10 -2 normal), pH 2.50, added in the ratio 9:1 volume/volume. This ratio is not be intended as a limitation and can be varied as a function of the pH until a complete saturation is achieved of the solvent by the aqueous solution which contains the electrolyte.
• the earth nut seed flour coming from the industrial installation for the extraction of the oil is powdered with a Buhler mill, grade 3, and is added to the solvent mixture in the ratio of 1/15 weight to volume during 15 minutes at room temperature and with stirring.
• the suspension is filtered on a Buchner funnel using a Whatman No 3 filter paper.
• the extraction is repeated on the residue with the solvent mixture several consecutive times in the manner as described above.
• the flour is dried in a stream during at least three hours and on this material an assay is carried out for the quick recognition of the aflatoxins B 1 and B 2 according to the Seitz and Mohr method.
• the dosage of aflatoxins is carried out, conversely, with the method AOAC 26.001 26.020.
• the plate is eluted during 10 minutes in chloroform:acetone (90:10) and then it is read out under an U.V. light at a high wavelength.
• the eluent used for the chromatography was composed by chloroform and acetone in the ratio 90:10 for the duration of 40 minutes, corresponding to a travel of the solvent front through 12 centimeters.
• the blue fluorescence spot in correspondence with the 3 microliters of the initial sample diluted 5 times exhibited an identical intensity and Rf of that of the 5 microliters of the aflatoxin B 1 standard.
• V microliters of final dilution of the sample
• X microliters of the deposited sample which give the same fluorescence intensity as the B 1 standard.
• W grams of flour sample employed for the analysis
• the blue fluorescence spot in correspondence with the 15 microliters of the toxin-stripped sample exhibited the same intensity and Rf as that of the 3 microliters of standard of aflatoxin B 1 .

Landscapes

• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Heterocyclic Carbon Compounds Containing A Hetero Ring Having Oxygen Or Sulfur (AREA)
• Medicines Containing Plant Substances (AREA)
• Compounds Of Unknown Constitution (AREA)
• General Preparation And Processing Of Foods (AREA)
• Extraction Or Liquid Replacement (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Fodder In General (AREA)
• Beans For Foods Or Fodder (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

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Related Parent Applications (1)

Publications (1)

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Family Applications (1)

Country Status (25)

Cited By (8)

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Citations (6)

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• 1975
  • 1975-07-15 IT IT25422/75A patent/IT1039861B/it active
• 1976
  • 1976-07-06 ZA ZA764017A patent/ZA764017B/xx unknown
  • 1976-07-12 FR FR7621347A patent/FR2317885A1/fr active Granted
  • 1976-07-13 CH CH902876A patent/CH627925A5/it not_active IP Right Cessation
  • 1976-07-13 GB GB29172/76A patent/GB1539903A/en not_active Expired
  • 1976-07-14 DK DK317376A patent/DK167266B1/da not_active IP Right Cessation
  • 1976-07-14 EG EG431/76A patent/EG12335A/xx active
  • 1976-07-14 PT PT65366A patent/PT65366B/pt unknown
  • 1976-07-14 CA CA256,993A patent/CA1085674A/en not_active Expired
  • 1976-07-14 SE SE7608063A patent/SE426543B/xx not_active IP Right Cessation
  • 1976-07-14 DD DD193859A patent/DD125320A5/xx unknown
  • 1976-07-14 PL PL1976191159A patent/PL102998B1/pl unknown
  • 1976-07-14 DE DE2631695A patent/DE2631695C2/de not_active Expired
  • 1976-07-15 JP JP51083565A patent/JPS593180B2/ja not_active Expired
  • 1976-07-15 IN IN1272/CAL/1976A patent/IN144585B/en unknown
  • 1976-07-15 OA OA55886A patent/OA05388A/xx unknown
  • 1976-07-15 ES ES450404A patent/ES450404A1/es not_active Expired
  • 1976-07-15 TR TR19790A patent/TR19790A/xx unknown
  • 1976-07-15 BE BE168941A patent/BE844161A/xx not_active IP Right Cessation
  • 1976-07-15 NL NLAANVRAGE7607878,A patent/NL178289C/xx not_active IP Right Cessation
  • 1976-07-15 SU SU762382513A patent/SU616995A3/ru active
  • 1976-07-15 CS CS764700A patent/CS190543B2/cs unknown
• 1980
  • 1980-03-19 KE KE3037A patent/KE3037A/xx unknown
  • 1980-08-21 HK HK443/80A patent/HK44380A/xx unknown
• 1983
  • 1983-03-16 US US06/475,915 patent/US4436756A/en not_active Expired - Fee Related

Patent Citations (6)

Non-Patent Citations (3)

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